Tuesday, April 9

It's super easy and comes out perfect every time. The addition of milk, beer and olive oil in the recipe makes a soft dough with a crispy crust. This recipe was shared with us by friends from Pesaro (Le Marche).

On this week's podcast we answer your burning questions about pizza
making - the dough, the sauce, the wood burning oven - all of it!! Listen to our podcast on iTunes: #48 - Pizza 101

Pizza Dough Recipe

Makes 4 personal pizzas 25g of fresh active yeast
or 1/4 oz. packet/envelope of dry yeast1 glass of milk 1 glass of water
1 finger of extra virgin olive oil 1 finger of beer 1 glass of high gluten flour
salt
enough all-purpose flour to make a smooth dough
Note:
The ‘glass’ size is a typical juice glass (about 6 oz). Exact amounts
are not important as
long as the same glass is used throughout the recipe. A 'finger' of
olive oil means measuring the width of your finger across the glass.Heat liquid ingredients to tepid.
Add yeast & dissolve completely. Wait 2-3 minutes for yeast to activate.
Add high gluten flour & mix in. Begin adding all-purpose flour cup by cup &
incorporating until a dough suitable for turning on a board is achieved.
Turn dough out on board, knead for 10 minutes or until dough is smooth & elastic,
adding flour as needed.
Return dough to original bowl, cover with a kitchen towel. Allow to double to
triple in size in a warm draft-free place (normally about 3 hours.) Punch dough down & allow to rise again (usually about 1.5-2 hours).Cut & shape into baseball size balls of dough for individual pizzas.(225g-250g/8oz weight dough balls). Allow dough balls to proof about 1 hour before rolling out.